Evaluating a Cuisine: Six Criteria
| Data(s) |
01/01/1984
|
|---|---|
| Resumo |
Defining what makes up "a cuisine" involves finding a way to evaluate what makes it "distinctly unique and meritable." In this first of a two-part series, the author develops six criteria which can be used in such an evaluative process. |
| Formato |
application/pdf |
| Identificador |
http://digitalcommons.fiu.edu/hospitalityreview/vol2/iss2/2 http://digitalcommons.fiu.edu/cgi/viewcontent.cgi?article=1033&context=hospitalityreview |
| Publicador |
FIU Digital Commons |
| Fonte |
Hospitality Review |
| Palavras-Chave | #Lendal H. Kotschevar #Evaluating a Cuisine: Six Criteria #Definition of cuisine #Cuisine evaluation criteria #Cuisine and culture #Six point evaluation #FIU #Hospitality Administration and Management |
| Tipo |
text |
